Vegetarian Zest

I usually make paranthas on weekends for breakfast. This weekend we had chana dal paratha. Typically, stuffed parathas are served with chilled yogurt and often shallow fried with lot of ghee or oil. But that ain't gonna happen in my kitchen. There is no ghee/butter involved here. I used few drops of oil for each paratha and it’s not stuffed. The trick to get crispy parathas is to heat a flat pan on high flame but the minute your paratha sits on the pan, reduce the flame to medium. The dough can be made ahead in the night and stored in an air tight container. Let it sit in the fridge overnight. Refrigerating the dough also makes it easy to work on and gives a good rise. Ingredients Plain wheat flour 2 cups Bengal gram/ Chana dal ½ cup Finely chopped onion 1 Minced ginger and garlic Chopped coriander Chopped red chilli peppers 3-4(you can use green as well) Garam masala powder ½ teaspoon Salt Lukewarm water Directions Soak chana dal for 2 to 4 hours and press...

I don’t have much to write about this recipe except that it’s an easy to go raita for any night of the week. It takes less than 10 minutes to prepare. Most importantly, it’s full of incredibly fresh and clean flavour; it tastes indulgent, and is bursting with nutrients. Ingredients Shredded carrots 1 cup Low fat yogurt 1 cup Ground black pepper ½ tea spoon Chopped green chilli peppers 2 Salt as per taste Coriander leaves handful Oregano herb ½ teaspoon Directions Boil shredded carrots so that it becomes tender. Beat the yogurt to get smooth consistency. Add salt, black pepper, Chopped green chillies, and oregano. Mix well. Add carrots. Mix well again. Garnish with chopped coriander leaves. Serve chill. update: i have sent this recipe for vegetable marathon event